3 Zucchini Recipes: 15 Minutes Each, Under 100 Calories

If you have even grown zucchini you know that when Mother Nature works her magic the zucchini harvest is overflowing. What to do with all those green squash? After you've made Easy Zucchini Parmesan, Chef Meg's Zucchini Muffins, and Zucchini Lasagna, you'll still have plenty leftover. (If you're not growing zucchini, chances are a neighbor, friend or co-worker is. Just today a few zucchini and summer squash showed up at the SparkPeople offices with a sign that said "Free to a good home"!)

Zucchini not only grow in abundance, they also grow in size rather quickly. You can clear your zucchini plants of mature squash one day, only to find one the size of your arm the next.
With zucchini, bigger doesn't mean better. In fact, bigger zucchini are overly fibrous, with larger seeds and sometimes spongy flesh.

Use large zucchini in baked goods only. (Cut them open scoop out the seeds and grate or shred them.)

For all other dishes, choose the smallest zucchini you can. The white flesh is firm and creamy.

Today, I have three new zucchini recipes for you: Try Grilled Zucchini with Feta and Pesto as an appetizer, Zucchini Ribbons with Lemony Bread Crumbs as a side dish or Simple Zucchini Caponata as topper for grilled protein and whole wheat pasta. They are all under 100 calories with at least two servings of vegetables per serving and are ready in 15 minutes or less.

TIP: Not that great with a knife? You can find a straight slicer at most dollar stores. Just watch the knuckles!

Ever tried turning zucchini into "pasta"? With a vegetable peeler, it's easy to create ribbons of squash. No need to peel them. Just use the peeler to take thin slices, until you reach the seedy core (throw those in your compost bin.)

Calories: 56.4

Total Fat: 1.3 g

Cholesterol: 0.0 mg

Sodium: 8.8 mg

Total Carbs: 11.0 g

Dietary Fiber: 3.1 g

Protein: 1.7 g

What is your favorite way to eat zucchini?

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Comments

I buy zucchini year round. I've never tried to grow it and I don't have any neighbors who do, sigh. I'm considering trying to grow it. But I've never figured out when to plant the seeds, or do you start with a small vine?

Normally I shred it and pan fry it in olive oil with corn, a mix of Italian & Panko bread crumbs, crumbled up french fried onions, egg whites. I may add leftovers, for example today I used shredded beef & parmesan cheese. Other times shredded carrots, chicken, spinach.

I look forward to trying these other ideas, and I may consider turning on the oven (trying to make a bread)!
- 8/30/2011 2:47:13 PM

I like to use the big zucchini (big like a baseball bat) to make sweet pickle relish. Just seed them and shred them instead of cucumbers. They stay crunchy through the processing and are never bitter like cukes can be.
- 8/24/2011 1:18:14 PM

I love zucchini with scrambled eggs. Saute the zucchini first in a nonstick pan with butter flavored spray. I don't use salt, but I like to add pepper and curry powder (bonus: good for warding against Alzheimer's). Don't like curry powder? Try Italian seasoning instead. Once zucchini is cooked to desired "doneness," add eggs (or egg beaters) and scramble until eggs are cooked. Sometimes I add other veggies such as portabello mushrooms and red onions, and often I add cheddar cheese. Delish!
- 8/2/2011 12:45:46 PM

My most favorite way is to slice, spray w/olive oil, top w/grated cheese and bake. My second favorite is to saute chunks in olive or coconut oil, season w/salt, pepper and garlic. I grate some of our abundance to bake bread during the other three seasons :)
- 8/2/2011 8:57:03 AM

Our favorite zucchini dish is zucchini sauteed in olive oil with onions, green/red peppers, and garlic. Served over brown rice is a delicious meal! Sometimes I will toss in a tablespoon of salsa for zest. Also last week I made turkey chili and put in a cubed zucchini, couldn't even tell it was in there and a good way to add vegetables to the diet! Yum!
- 8/2/2011 8:09:34 AM

As it rolls in, I have discovered that I can freeze zucchini and yellow summer squash very easily for winter! I have lots of zucchini/squash slices for stewing this winter, and will grate 1 1/2 cup portions for making zucchini/squash baked goods all winter. No more giving it to the neighbors (sorry!) - I can keep it all for myself now! LOL
- 7/26/2011 8:50:38 AM

I just eat it raw like a cucumber with some salt (yeah I know I shouldn't) and pepper. Funny I am still growing my plants (guess obviously its a lot cooler and wetter in Alberta than Arizona).
- 7/25/2011 11:47:45 PM

I like just eating it raw, or cut into quarter pieces in salads. That's my favorite. My next favorite is the zucchini bread, and it is very deliciously dessert-like with chocolate chips in it.
- 7/25/2011 11:10:04 PM

I don't eat zucchini! Not because I hate it - I actually LOVE it! But I live in Hawaii and I don't think it's locally grown here. I haven't been able to find an inexpensive source. BE GRATEFUL FOR YOUR SQUASH!!
- 7/25/2011 10:08:36 PM

The big joke here on the prairies is that everyone locks their car doors in the fall. They're not afraid of getting robbed -- they're afraid they'll come back to find their backseat is full of zucchini.

Personally, I love zucchini, so it's never a chore to eat it!
- 7/25/2011 4:51:20 PM

My mexican grandmother makes "Calabacitas" (not sure on the spelling!) - She basically uses zucchini, and any other veggies on hand, including tomatoes, onions, mushrooms, corn, etc. Basically all you do is saute everything in a pan and season! You can also add tomato sauce, cheese, or eggs. It's great if you have a lot of something on hand and it's healthy and yummy!
- 7/25/2011 4:29:46 PM

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